Fresh Pears With Parmigiano Reggiano And Balsamic Vinegar Recipes

FRESH PEARS WITH PARMIGIANO-REGGIANO AND BALSAMIC VINEGAR

Steps:

• In a small bowl, vigorously whisk the vinegars and dark brown sugar together.
• Halve and core the pears, leaving the skins on.
• Slice each halve into long thin slivers.
• Drizzle with a little lemon juice to keep from turning brown.
• Fan out about 4 or 5 pieces of pears on each of six salad plates.
• At the base of the fan place a knob of cheese.
• Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!

SAUTEED PEARS WITH BALSAMIC VINEGAR

Steps:

• Cut each pear into 8 wedges, removing the core and stem.
• Melt butter in large skillet over medium heat.
• Add sugar and pears, stirring gently.
• Cook until lightly brown, approximately 5 minutes.
• Remove to plates and drizzle each pear with several drops of balsamic vinegar.
• Serve warm or room temperature.

POACHED PEARS WITH PARMIGIANO

Steps:

• In a large saucepot, combine ice wine, balsamic vinegar, honey, cinnamon and cloves. Add pears. Bring to a boil and then lower and simmer until pears are tender, about 20 minutes. Remove pears with a slotted spoon.
• Let poaching liquid simmer until reduced to about 1/4 cup, with a thick and syrupy consistency. Melt butter in a large saute pan over medium-high heat. Add pears and sear until caramelized. Cut the parmigiano-reggiano into rustic chunks and arrange them on a platter. Transfer the caramelized pears to the platter next to the cheese.
• Drizzle everything with the reduced ice wine syrup.